In my home, I always know how good a cookie is by how fast it disappears. Peanut Butter Cookies are a favorite as they seem to be gone as soon as they are made. So it was not surprising then that these Peanut Butter Sandwich Cookies, which take two peanut butter cookies and sandwiches them together with a creamy peanut butter filling, were an instant hit.

Sandwich cookies are about contrasts. Whether that means a contrast in flavors and/or textures. With these Peanut Butter Sandwich Cookies the contrast is in the textures; two crisp cookies paired with a creamy and soft filling. Both the cookies and filling are full of the flavor of peanut butter, yet while the cookies are sweet, the filling also contains cream cheese which gives it a touch of tanginess.

When making sandwich cookies try to make the cookies all the same size because if the cookies are different sizes they don't fit together perfectly and the filling will leak out. Also, do not overfill as you want just enough filling to hold the cookies together. Put the filling in the center of one cookie and then gently place the second cookie on top of the filling. To keep the cookies crisp, It is best to fill the cookies the day of serving.

Peanut butter is a smooth paste made from roasted peanuts. The peanuts are ground, and then salt, a sweetener, and sometimes a stabilizer (to keep the oil from separating) are added. There are two types of peanut butter, and the one that is labeled "Old-Fashioned" or "Natural" does not contain a stabilizer which means the peanut butter will separate and you will have to stir the peanut butter before using. Now, when buying peanut butter always check the list of ingredients to see if trans fats are listed (labeled as "partially hydrogenated oil" or "hydrogenated oil"). Trans fat or trans fatty acids are really nasty fats as they are thought to cause heart disease (raise bad LDL cholesterol, increase triglyceride levels, and lower good HDL cholesterol). Keep in mind that nutrition labels do not always list small amounts of trans fat so that is why you must look at the list of ingredients.

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line two baking sheets with parchment paper.

Peanut Butter Cookies: In the bowl of your electric mixer (or with a hand mixer), cream the butter, peanut butter, and sugars until light and fluffy (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated.

Take about one tablespoon of the batter and place on the prepared baking sheet, leaving about 2 inches (5 cm) between the mounds of cookie dough. Press the dough flat with the back of a fork that has been dipped in granulated white sugar. Bake the cookies for about 10- 12 minutes, or until the cookies are lightly browned around the edges. Cool completely on a wire rack.

Peanut Butter Filling: In the bowl of your electric mixer (or with a hand mixer), beat the softened cream cheese, peanut butter, vanilla extract, and sugar until smooth.

Assemble: Take one peanut butter cookie and spread about 1 tablespoon of the filling on the flat side of the cookie. Top with a second cookie, flat side down, to make a sandwich. If not serving right away, cover and store in the refrigerator. Bring to room temperature before serving.

Makes about 18 sandwich cookies.

Peanut Butter Cookies:

1/2 cup (113 grams) unsalted butter, room temperature

3/4 cup (185 grams) peanut butter (smooth or crunchy)

1/2 cup (105 grams) light brown sugar

1/2 cup (100 grams) granulated white sugar

1 large egg

1 teaspoon pure vanilla extract

1 cup (130 grams) all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

Peanut Butter Filling:

6 ounces (170 grams) cream cheese, room temperature

1/2 cup (125 grams) smooth peanut butter

1/4 teaspoon pure vanilla extract

1/3 cup (45 grams) confectioners sugar (powdered or icing)

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